Review: Donabe by Naoko Takei Moore & Kyle Connaughton

Title: Donabe: Classic and Modern Japanese Clay Pot Cooking
Author: Naoko Takei Moore & Kyle Connaughton
Format: egalley
Pub. Date: October 27th 2015
Source: Netgalley/Ten Speed Press


Book Description:

A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe.

Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.

Review:

★★★★★

So real talk, this the best cookbook that I've read in a long time. I got this book because I love Japanese food, but I've never cooked it myself. This book made me want to, immediately.

The recipes are divided by technique/type of pot. There's an intro, a section of how to use the pots, how it's made, there's a section for planning menus, one for sauces and stocks. And at the end, there's a glossary and resources.

The photography is absolutely stunning. It's like an art book. Everything looks professional and delicious and like I want it. And I think that's what the photos of a cookbook should do.

It seems to be middle of the road, difficulty-wise. It's not super easy, 101 level stuff, but there's nothing here that looks like only an Iron Chef can prepare it. It seems both approachable and elegant at once.

The recipes are well written, with plenty of tips on cooking and technique catered to each dish. Each recipe includes how many people it'll serve, the courses, and what equipment you'll need to make it. There's also personal stories that make this seem like a book from the heart, as well as history about the dishes.

I like that they tell you "if you don't like it, change it". It encourages personal twists and substitutions, which sets a relaxed tone that follows throughout the book. A lot of the recipes, because of this, are vegetarian friendly or easily adaptable.

The things that jumped off the page by being super delicious sounding include Smoked Duck Breast with Creamy Wasabi-Green Onion Dipping Sauce, Fried Scales-On Tilefish with Winter Melon Tagliatelle, and Green Tea Rice Balls.

I highly recommend this if you love to cook, love Japanese food, or even if you just like to flip through cookbooks for the pictures. It's worth it.